Vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with orange juice to make an addictive sauce for plump shrimp....

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet.

Stirring homemade chutney into softened cream cheese makes an easy and irresistibly bright spread.

The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party.

Leftover tomato paste gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread.

Small scoops of this tantalizing dessert makes a perfect finale to a fiery Thai or Indian meal.

Contemporary Paris chefs use a lot of Persian flavors like cardamom, apricot, and pistachio, which we used here to modernize the classic macaron.

Grimes explores squash’s more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut.

Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

Celery contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.